Itās a great day to stroll Solano or College Ave. in a catch-up with a friend. Now, would you go Matcha Iced Latte or Cafe Latte?
Photo by Kristen Loken.
#matchalovers #lattelovers
Raspberry Pistachio Breton, for your consideration. California pistachios deck this pretty tart from side to inside. Pistachio sable Breton shell made with pistachios we make in-house, filled with pistachio custard, whipped raspberry ganache, and topped with fresh raspberries, flocked on the sides by toasted pistachio pieces. Available at both College Ave. and Solano Ave. bakeries.
Photos by Kristen Loken.
#pistachios #eastbayeats #bayareabites
Beignets, all day. A simple joy in life might just be a freshly made doughnut and coffee ā locally roasted by RoastCo ā and three kinds of doughnuts because weāre extra (try the trio or tell us your favorite in the comments below). ļæ½We open at 7:00 am tomorrow.ļæ½
Photos by Kristen Loken
#donuts #donut
Didnāt preorder for Motherās Day? Thatās okay. We will have a limited amount of our Strawberry Almond Panettone, Strawberry Pistachio Tartines, and other treats available on Sunday, first come, first serve. From the poll on our Story last weekend, it sounds like brunch is on! šā¤ļø
Strawberry Almond Panettone is on! We are busy prepping for the Motherās Day weekend and will have extra Panettone ā in two sizes ā available at both bakery cafes, while supplies last.
#panettone #mothersdaygifts
Itās backāour pastry case is in full bloom as fresh chamomile peek out from the top of our Strawberry Chamomile Kouign Amann. Itās filled with a strawberry rhubarb compote with swoops of chamomile meringue on top. Available all weekend. šš¼
#kouignamann
Everyone loves a cozy mystery, right? Introducing the Pastry Mystery Box. Our bakers have hand-selected favorites from the case, for a box filled with five pastries. Whatās inside? Everyday the mix changes! The price stays the same at $15.50. Add a bit of surprise and delight to the end of your day. Available everyday from 2:00 - 4:00 pm.
Take your pastry production to the next level on May 11th & 12th for a class at the Guittard Chocolate Studio in LA taught by Brian Wood of @starterbakery . Designed for professional bakers and pastry chefs, this two-day intensive explores lamination techniques for croissant, kouign amann, and puff pastry, as well as brioche-based doughnuts, babka, and select gĆ¢teau de voyage. Learn more and sign up at the link in bio!
Fridays are for focaccia, donāt you think? Onions and herbs and a pillowy textureāall you need is really good olive oil and balsamic for dipping.
#focaccia #fridayvibes
We love our customers! It is a delight to get to know what you like, which afternoons call for slices of pie, which mornings need an extra shot of espresso and maybe an extra kouign amann to share with a work friend. Thanks for making us part of your day. šš
#sweetafternoon #teatimetreats
Carrot cake kind of week? Treat yourself to a slice at the shop or tote a whole cake home for dessert. Spiced cake and shredded carrots, brown butter cream cheese frosting crowned by pineapple curd and flecked with toasted walnuts. š„š
#carrotcake #eastbayeats
